Hi Cooped Up Cooking with Katie Fans!  Here are the 3 recipes for today’s show at 3pm PST – CREAM CHEESE WONTONS,  SHEET PAN SALMON TERIYAKI W/VEGGIES & COCONUT LIME RICE!   Follow me here on Facebook or IG to tune-in!!

Cream Cheese Wontons

Ingredients:

Instructions:

1. Mix cream cheese, salt and garlic powder.
2. Brush wonton skin edges with egg.
3.  Place heaping teaspoonful of the cream cheese  mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.)
4. Fold the wrapper and seal to form a triangle.   Grasp the outer corners and fold together in the center  and seal with additional egg.
5. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Fry 4 or 5 crab puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel. Serve with sweet and sour sauce.

 Sheet Pan Salmon Teriyaki Dinner

Ingredients:

• One 1 1/2 – 2 pound side of salmon
• 3/4 pound broccoli florets or trimmed green beans
• 3/4 pound sliced carrots
• ½ cup (125 ml) water
• One 6 ounce (170 g) can pineapple juice
• ¾ cup (150 g) packed brown sugar
• 4 Tablespoons soy sauce
• 1 ½ Tablespoons honey
• 3 garlic cloves, minced
• 1 teaspoon fresh minced ginger
• ¼ teaspoon Worcestershire sauce
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, whisk together the water, pineapple juice, brown sugar, soy sauce, honey, garlic, ginger, Worcestershire sauce and black pepper. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes. Remove the salmon to a plate and reserve the marinade.
3. Place salmon and veggies in a single layer onto the prepared baking sheet.
4. Drizzle green beans and carrots with olive oil; season with salt and pepper, to taste.
5. Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*.
6. Remove baking sheet.  Turn oven to broil.  Place salmon back into oven and broil for 3-4 minutes until top is browned.
7. Meanwhile, in a small bowl, combine cornstarch and cold water. In a medium saucepan, bring reserved marinade to a boil over medium-high heat. Stir in cornstarch mixture. Reduce heat and simmer, stirring, for about 12 minutes or until sauce is thickened.
8. Brush the thickened teriyaki glaze on salmon.  Serve immediately with Coconut Lime Rice and  garnish with green onions and sesame seeds, if desired.

Coconut Lime Rice

Ingredients:

• 1 ¼ cups raw white jasmine rice
• One 13.5 ounce can coconut milk
• ½ teaspoon salt
• 1 tablespoon freshly squeezed lime juice
• Directions:

Make the rice:  Rinse the rice in a large bowl with cool water until water runs clear. Drain rice.  Combine rice, coconut milk, 3/4 cup water and salt in a medium saucepan. Cover and bring to a boil.  Reduce to a simmer and cook until rice is tender and the liquid has been absorbed, about 25 minutes. Stir in the lime juice and fluff with a fork.  Cover and keep warm.  Garnish with chopped cilantro if desired.